Spring started 11 days ago but for most of us we are still waiting for it to arrive. But that doesn’t mean we aren’t seeing the tender and small vegetables that we see in the spring. One of those vegetables is fresh corn. I thought fresh corn chowder would be a great warming soup. Here is my Spring Corn Chowder.
Spring Corn Chowder
2 Tbsp. Canola Oil
2 c. finely diced Onion
4 c. fresh Corn Kernels
1-1/2 lb. Yukon Gold Potatoes,
diced small
1 10 oz. can of Tomatoes and
Peppers
4 c. Low Sodium Chicken Stock
1 tsp. Ground Cumin
1 c. Milk (optional)
- Heat the Oil in a large Dutch oven and add Onions. Sauté Onions until translucent.
- Stir in Corn and Potatoes.
- Stir in the Tomatoes and Peppers.
- Add Ground Cumin.
- Pour the Stock over the cooked vegetables.
- Turn down the heat to a simmer and cover for about 40 minutes until the Potatoes are fork tender.
- From this point you can serve the soup three different ways.
1. Eat as it is, standing as a vegetable soup.
2. Separate half of the vegetables and put in a
blender. Add the Milk and puree. Return the mixture to the remaining
vegetables and reheat for a chunky soup.
3. Put all of the vegetables in the blender. Add the Milk and puree. Return the mixture to the Dutch oven and
reheat for a thick smooth soup.
Optional Garnishes: A dollop of Sour
Cream and snipped Chives.
I
hope you enjoy this tangy chowder.
